Cameroon Njama_Njama
Cameroon Njama_Njama
Njama-Njama Recipe: A beloved dish from Cameroon, Njama-Njama is a vibrant and nutritious leafy green vegetable cooked to perfection. This recipe retains the vegetable's natural color and crunch by cooking it in its own juices and pairing it with a savory tomato and onion sauce. Serve it alongside boiled potatoes, fufu, or yams for a delicious and healthy meal that’s rich in vitamins and minerals. Perfect for both everyday dinners and special occasions!
Ingredients
- 6 cups fresh Njama-Njama (Huckleberry) leaves cleaned and roughly chopped
- 1 large onion sliced
- 2 habanero peppers finely chopped (optional)
- 2 medium tomatoes chopped
- 1 red bell pepper chopped
- 1/4 cup crayfish ground (optional)
- 1/4 cup palm oil (or vegetable oil)
- 1 tsp salt (to taste)
- 1 Maggi (or beef bouillon) cube
Instructions
Prepare the Njama-Njama:
- Begin by removing any flowers and seeds from the Njama-Njama leaves. Wash the leaves thoroughly to remove dirt or insects. After washing, chop the leaves into large chunks.
Pre-cook the Njama-Njama:
- Heat a large pot on the stove until hot. Add the chopped Njama-Njama leaves directly into the pot without adding water. Stir continuously as the leaves cook in their own juices until they wilt and shrink.
Drain the Njama-Njama:
- Once the leaves are cooked, strain out any excess liquid and rinse the Njama-Njama with cold water to stop further cooking. This helps retain the vibrant green color.
Prepare the Sauce:
- In the same pot, heat palm oil over medium heat. Add the sliced onions and sauté until they soften. Add the chopped red bell pepper and tomatoes. Stir and cook until the tomatoes break down.
Season the Sauce:
- Add the chopped habanero pepper (if using), crayfish, salt, and Maggi cube. Stir well and cook for about 2-3 minutes until the flavors meld.
Combine and Cook:
- Add the pre-cooked Njama-Njama leaves to the pot. Stir well to combine with the sauce. Allow everything to cook together for about 3 minutes, ensuring the flavors are well absorbed. Avoid overcooking to retain the green color and crunchiness of the leaves.
Serve:
- Serve the Njama-Njama hot with your choice of boiled potatoes, fufu, plantains, or yams.
Video
Notes
Recipe Tips:
- Color Preservation: Cooking the Njama-Njama in its own juices and rinsing it with cold water helps retain its green color and nutritional value.
- Onions: Adding plenty of onions enhances the flavor and complements the earthy taste of the Njama-Njama.
- Customize Your Spice: If you prefer a milder dish, reduce or omit the habanero pepper.
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